Preheat oven to 425° F. Place kale on a sheet tray and sprinkle with 1 tablespoon olive oil and 1/4 teaspoon salt. Cook for 10 - 12 minutes, until kale is crispy and dry. Remove from oven and cool completely.

Heat 1 tablespoon olive oil in a large pot and toast barley for 2 - 3 minutes until slightly fragrant. Cover barley with water and bring to a simmer. Salt the water generously and cook until al dente, about 20 minutes.

In a large skillet heat 1 tablespoon olive oil. Sear 1/4 of the mushrooms and season with 1/8 teaspoon salt. Repeat three more times, using 1 tablespoon and 1/8 teaspoon of salt with each batch. Add mushrooms to barley and toss to incorporate all ingredients. Serve warm, room temperature or cold.